Seafood soup is probably everyone's favoritea person who has tried it at least once. It is always tasty and healthy for us and our loved ones. This soup is easily used both as a regular light breakfast or dinner, and as an exclusive dish on the festive table. It will never be superfluous at family celebrations and events. However, many have a question, how can an ordinary housewife cook such a soup and what to use during its preparation? You will be able to answer such seemingly difficult questions yourself in 10 minutes after reading this article. So, how to cook seafood cream soup? Nowadays you can find quite a lot of recipes for this dish, each of which has its own difficulties in the cooking process. All known recipes are somewhat different from each other, but they all contain seafood. And the richer the composition of such a soup, the healthier and richer it will be. An ordinary recipe for such a first course necessarily has in its unique composition, in addition to seafood, vegetables. Cooks from different countries often add their own ingredients to this soup, which allows it to establish itself in the national cuisine. To make a great seafood soup, you need to highlight its main ingredients, such as fish, shrimp, oysters or other seafood. To make Japanese seafood soup, you should use seaweed and squid, and to cook the same Spanish dish, you will need shrimp. You can also cook this soup with dairy products, using cream, fresh milk; or add tomatoes to it.

Creamy soup with seafood in Italian

Main components:

• 150 ml of fresh cream of low fat content;
• 350 ml of water;
• about 200 g of seafood;
• a glass of semisweet wine (180 ml);
• 1 fresh onion;
• 4 potatoes;
• salt, as well as shrimp and dill.

Preparation of the dish:To cook a great soup, you need to use not very fatty cream (maximum 20%). So, you will need to peel 4 potatoes and cut them into small cubes, cut the onion into rings, carefully put it in a frying pan and fry without oil for 7 minutes (no more, no less). After the onion turns golden, add a little water and simmer for about 10-15 minutes until it boils. Add a little spice and leave the dish on the fire for another 5-7 minutes, then grind the mass in a blender. Put the resulting puree in a free container, mix it with prepared low-fat cream and white wine and wait until it all boils. In another frying pan, process seafood, then carefully put it in the soup and stir well. The Italian seafood soup is ready! It remains to decorate it with shrimp and dill, then pour into plates.

Recipe of seafood soup of Spanish chefs

Main components:

• 180 g of peeled shrimps;
• 1 liter of fish broth;
• 15 shells of mussels;
• 10 unpurified shrimps;
• 100 g of squid rings;
• white fish fillets;
• 4 potatoes;
• 3 small tomatoes;
• Bulgarian pepper, onion, pea pepper;
• 2 cloves of garlic;
• Bay leaf;
• fresh herbs, saffron and table salt.

Preparation of the dish:Wash and peel all the vegetables used, such as potatoes, tomatoes, peppers, and then cut them into cubes. Chop the garlic cloves and onions as finely as possible, then fry them over low heat with the red pepper. Then simmer the chopped vegetables until the peppers are cooked. Then place the sufficiently stewed vegetables in a blender and chop. As soon as they have turned into a puree, they should be put back into the frying pan and pour in the prepared broth. Carefully rinse the fish fillets and shell-less shrimp, and set aside the unpeeled shrimp. Place this in the broth. Boil the seafood chowder for a little over low heat and watch the fish so that it does not overcook. Boil the potatoes in another container until they are not fully cooked. Then mix them with what is already in the frying pan, add a little salt and throw in the bay leaf and saffron. Leave the mixture under the lid for about 8 more minutes. To decorate the soup, it is recommended to sprinkle it with herbs.

Cream soup from sea products

Cooking seafood soup is quite simple.This soup is easy on the stomach and is liked by both little kids and fully-fledged adults. A special recipe for making soup gives it a unique taste. The first course of seafood, the recipe for which is given below, must be prepared from bacon and fresh mussels. The main ingredients:

• 800 g of potatoes;
• 400 ml of broth;
• 1.3-1.5 kg of mussels;
• 150 g of cream;
• half a liter of milk;
• water;
• 1 onion;
• bacon - 3 pcs.

Preparation of the dish:At the beginning of cooking, you need to throw away the mussels that do not close and those that have a broken shell. The remaining mussels should be left in water for 2 hours, then placed in a container and poured with a glass of water. Later, when the contents boil, you should reduce the heat and cook for up to 7 minutes. Then pour the water into another container and remove the unopened mussels. You need to pull the mussels out of the remaining shells. In addition, it is recommended to add other seafood: squid, shrimp and octopus. Chop the onion and bacon as finely as possible, and press the garlic through a garlic press. Then place the bacon, onion and garlic in a saucepan. Heat these ingredients in oil, preferably vegetable oil. Stirring a little, cook until the bacon is golden brown. Then mix the contents of the saucepan with the chopped potatoes. Add a little liquid to the water in which the mussels were cooked, pour into a new pan and stir with the broth and milk. The seafood soup should boil over low heat, after which it should be cooked for 20 minutes until the potatoes are well cooked. Then keep the soup on low heat for another 10-11 minutes, but do not cover with a lid. Salt, pepper, add mussels and cream.

Recipe for mushroom soup from marine products

This seafood soup is considerednational dish of France. This recipe is often found in various cookery books under the name "seafood soup, cream". The main ingredients are:

• Chicken broth - 3 tbsp.;
• 1 kg of shrimp;
• 1 tbsp. 20 percent cream;
• 4 ct. l. butter;
• 1 ct. wine dry;
• 1 ct. cream;
• a branch of celery;
• 2 tbsp. small mushrooms-champignons;
• 1 tsp. nutmeg and table pepper;
• greenery.

Preparation of the dish:To cook mushroom soup with seafood, you need to peel the shrimp, rinse well, and then chop finely. Put the champignons, shrimp, and butter in a bowl and fry it all for the next 3-4 minutes, then pour in chicken broth and add a glass of white wine. Add nutmeg, celery, and pepper to the soup, then cook it for 20 minutes over low heat. Then strain the seafood chowder, remove the celery and put it in a blender, add low-fat fresh cream and a little salt.

Seafood soup with Chinese recipe

Chinese seafood soup recipeculinary masters includes seafood or fish. Chinese seafood soup is famous for its unique sour taste. The main ingredients are:

• 250-350 g of frozen marine products;
• 1 liter of water;
• 2 fresh limes;
• 1 tomato;
• 3 cloves of garlic;
• 2 chili;
• handful of long grain rice;
• allspice;
• parsley;
• soy sauce;
• 2.5 tsp salt sea salt.

Preparation of the dish:Finely chop the garlic cloves or press them through a garlic press. Pour the required amount of water into a saucepan, add sea salt, chopped garlic and wait until the mixture boils. Then add long rice and cook for about 6 minutes. Add seafood and cook for another 4 minutes. If you don’t have frozen seafood, you can cook this soup using fish or squid, shrimp or even octopus. Squeeze the lime juice and cut the chili pepper into neat strips. Place allspice, soy sauce, chili pepper, lime juice into the soup container and mix everything thoroughly. Cut the tomato into small cubes, put it in the saucepan and cook for an additional 4 minutes.

Thai seafood soup

Is it possible to make a spicy soup that has beenseafood? The answer is obvious - yes, you can! The recipe for this seafood soup was invented by chefs from distant Thailand, which is why this dish is commonly called Thai. Thai cuisine has always been known for its spiciness and pungency, and it is no wonder that Thai seafood soup, like other national dishes, is spicy. The main ingredients:

• 300 g of sea scallops;
• 1.5 liters of fish broth;
• 6-7 feathers of onions;
• 200 g of tiger peeled shrimp;
• 1 Bulgarian red pepper;
• a stick of lemongrass sorghum;
• 2 pcs. lemon peel;
• a teaspoon of chili paste;
• 2 tbsp. coriander;
• traditional spicy Thai condiments;
• a piece of ginger (3 cm);
• stake.

Preparation of the dish:To cook Thai soup, you need about half an hour of free time. Cut the lemongrass into 2 parts. Peel the ginger and cut into small slices. The soup becomes spicy thanks to the Thai paste and these specific spices. Next, you need to wash the seafood well. Pour the broth into the pan, put the zest, paste, ginger and lemongrass. Wait until the mixture boils, then reduce the heat a little and cook for about 20 minutes, without covering. The shrimp should be divided into two equal parts so that the tail does not separate. Green onions should be cut very thinly. Pour the chopped onion into the soup, cook for another 3-4 minutes and lightly salt. Then add the shrimp, prepared scallops and cook for about two more minutes, until the shrimp begin to curl up and the scallops begin to change color. Before serving a hot Thai dish, it is recommended to decorate it with bell pepper, and also add coriander, which will make this recipe even more exquisite. Let's sum it up. Today in the world there are a lot of hot seafood first courses, today we have introduced you to only some of them. We hope that now you will be able to choose a soup recipe from the options presented above. Enjoy your meal!

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